MR NICHOLAS NDARU NDUTI
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| EDUCATION | |||
| Qualification | Area of Specialization | Institution | Year |
|---|---|---|---|
| MASTERS OF SCIENCE (M.SC.) | FOOD SCIENCE AND TECHNOLOGY | UNIVERSITY OF NAIROBI (KENYA) | 2010 |
| BACHELOR OF SCIENCE (BSC) | FOOD SCIENCE AND TECHNOLOGY | EGERTON UNIVERSITY (KENYA) | 2005 |
| O LEVEL/EQUIVALENT | KCSE | SIAKAGO BOYS HIGH SCHOOL (KENYA) | 1997 |
| WORK EXPERIENCE | ||
| Period | Position | Institution |
|---|---|---|
| OCTOBER 2014 - TO DATE | ASSISTANT LECTURER | TECHNICAL UNIVERSITY OF KENYA (KENYA) |
| JUNE 2008 - SEPTEMBER 2014 | FOOD SCIENTIST | MINISTRY OF AGRICULTURE (KENYA) |
| OCTOBER 2012 - APRIL 2013 | RESEARCH INTERN | LAWSON RESEARCH INSTITUTE, ST. JOSEPH HOSPITAL - ONTARIO (CANADA) |
| CURRENT RESEARCH PROJECTS | ||
| Title | Area | |
|---|---|---|
| Bioavailability of zinc and iron as is influenced by spontaneously fermented kimere made from pearl millet in Kenya. | Food science and technology | |
| PROFESSIONAL AFFILIATIONS AND SOCIETIES |
| Member, KAAD scholars association of East Africa |
| Member, Alumina Portal Kenya chapter |
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